7/6/10

Did you just ask if I happen to have a really good reuben dip for your summer parties and/or entertaining? Oh ok, I thought you had. Good, I have just the dip for you then. What a wild coincidence!So you know I've told you I love my homemadeicecreamswith lots of stuff in them? And you know I love my cookies with tons of junkin them too. Well, I love my dips the same way--tons of stuff, and tons of flavors going on: A party in a dip.So I'm proud to say I have this dip down to a science, a mere perfection of taste sensation. The flavor is spot on.Cook notes: I found that using fried pastrami worked best; you could use fried corned beef as well. If you don't like using meat you can use just the cheese chunks and maybe some finely chopped veggies (red peppers, green peppers, cooked corn, etc.. would go very well). If you can, use round dark russian bread as it states in the recipe below. It really melds well with the flavor of the dip. On my first batch I used the dark bread, but on the second batch they had no more russian bread so I used sourdough. I highly recommend using the russian dark and/or marble breads for dipping as sourdough just doesn't quite cut it. Dig it.

1 12-inch round dark Russian bread, hollowed out and made into bread chunks1 large rye bread, cut into chunks for dipping

I like to pan fry the chopped pastrami before adding it into the dip. Just gives it more flavor—this is of course optional but wonderful.Place everything but the bread in a glass dish, mix well, taste and see if all is good; may have to add more sour cream or mayo. Recipe by dawn finicane. It’s best when the cream cheese is nice and soft, easier to mix.Let this chill in the fridge at least a couple hours before serving.When ready to serve place the dip inside the hollowed out Russian bread bowl, serve with the bread chunks on the side on a giant platter, then garnish with chopped fresh parsley or chives.

What a fabulous presentation, Dawn! And pastrami in a dip? Brilliant idea. It's a party in itself, isn't it?Will definitely put this gorgeous reuben-filled bread bowl out for the next group I have over.

beautifully arranged.......haven't made it in a long time...thanks for reminding me....for dinner parties when the bread is supposed to be on a table for a longer time I find it helpful to use cut out dry bread so it doesn't go soggy........thanks

about vanilla sugar blog

Unique eats, creative recipes, as simple as possible.What drives me to create? Seeing dishes in restaurants, meals created on TV, recipes in cookbooks/online, and I always think to myself why didn’t they add this or why did they leave out that? Love to question, love to research, and love to learn about combining different flavors and textures in recipes.Recipe creations please email: vanillasugarblog@aol.com